Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer
Dileep A. Omana, Graham Plastow, Mirko BettiVolume:
12
Year:
2011
Language:
english
DOI:
10.1016/j.ifset.2011.04.007
File:
PDF, 2.90 MB
english, 2011